Tips, Tricks & Tales from the SESA Beverage Lab
Infuse Chai in your Cheesecake
We love a good cheesecake here at SESA PURE. I mean, what's not to love about silky cream cheese blended with sugar and eggs to create a moist and decadent dessert? Seeing as it is THE season for all things chai, we thought there'd be no better way to celebrate both warming Masala Chai and our favorite dessert than to combine them! After a couple of test runs, we landed on this recipe to yield a perfectly spicy, creamy delight sure to warm the spirit and enliven the soul.
We start by simmering the heavy cream in our loose Masala Chai blend, then straining it and adding it to our batter to achieve a perfect chai color and to truly infuse the cheesecake with all the decadence of a traditional Masala Chai.
We chose to use a Masala Chai blend which includes black tea leaves, thus imparting the cheesecake with a trace amount of caffeine. If you want a totally caffeine-free version, try out our Chai Spice blend to infuse all the flavor without the tea leaves!
For our Chai Spice cheesecake, we went with a traditional graham cracker crust, but it would be simply divine to try out a gingersnap crust, replacing crumbled graham crackers with crumbled gingersnaps! Let us know in the comments what crust you try!
Also, we chose to go with a pie pan instead of the traditional spring-form pan to help prevent the water from the roasting pan from getting into our beloved cheesecake. This recipe works just as well with a spring-form pan, just make sure you wrap the bottom tightly with aluminum foil to prevent any water from leaking in during baking. Alternately, you can skip baking in the water bath, just know that your cheesecake might not cook as evenly, and will be more likely to crack.
Chai Cheesecake Recipe
Servings: 8 -10